Smoked Salmon Créme Fraîche Tart

• crust: 1/2 C cornmeal
• 3/4 C whole wheat flour
• 3/4 tsp kosher salt
• 6 T cold butter cut into 1/4" cubes
• 3-4 T ice water
• 1/4 C millet
• Filing:
• 1/2 C minced shallots
• 2 cloves garlic minced
• 1 C milk
• 1/4 C creme fraiche
• 3 eggs beaten
• 3 T capors drained
• 2 T dill
• 1 tsp kosher salt
• pinch black pepper
• 4 oz lox, cut up into small pieces

1. oven 375 pulse cornmeal, flour, salt. add butter and pulse add ice water in 1 T at a time, tip dough looks eel, clumpy sand. squeeze to test. turn into bowl add millet,, press dough into tart pan, refrigerate at > 1 hr +
2. saute shallots in olive oil, add garlic. remove from heat. in a bowl, mix mill, creme fraiche, eggs, capers, dill, s/p. whisk
3. spoon shallots in even layer, arrange salmon on top, then pour in liquid.
4. bake at 375 tip top is golden, about 535-40 mins.
5. viola serve warm

crust, whole wheat flour, kosher salt, butter, t, millet, filing, shallots, garlic, milk, crueme fraueeche, eggs, t, kosher salt, black pepper

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-creme-fraiche-tart-52678491 (may not work)